Cold Food Storage Guidelines
These storage time limits may seem short but they will help keep refrigerated food
from spoiling or becoming dangerous to eat. Freezing will keep foods safe
indefinitely but quality will deteriorate over time. Pay attention to the “sell by” or
“use by” dates. If the product has expired – throw it out.
Product
Fresh eggs, in shell
Refrigerator
(40°F)
3 – 5 weeks
Freezer
(0°F)
do not freeze
Hard cooked eggs
1 week
do not freeze
Deli turkey, ham. chicken
3 – 5 days
do not freeze
Luncheon meat, unopened package
2 weeks
1 – 2 months
Luncheon meat, opened package
3 – 5 days
1 – 2 months
Ground beef, turkey or pork
1 – 2 days
3 – 4 months
Fresh chicken & turkey
1 – 2 days
Fresh fish
1 – 2 days
3 – 6 months
Steaks, chops & roasts
3 – 5 days
4 – 12 months
Cooked meat, poultry, fish
3 – 4 days
2 – 3 months
Soups, stews & casseroles
3 – 4 days
2 – 3 months
Pizza, cooked
3 – 4 days
1 – 2 months
Frozen dinners and entrees
Milk
Cheese
--7 days
3 – 4 weeks
For more information, go to http://www.fsis.usda.gov
9 months
3 – 4 months
3 months
6 months
PG 8/06
Safe Cooking Temperatures
Internal temperature as
measured with a food thermometer
Ground Meat & Meat Mixtures
Beef, pork, veal and lamb
Turkey, chicken
160°F
165°F
Fresh Beef, Veal, Lamb
Medium rare
Medium
Well Done
145°F
160°F
170°F
Poultry
Whole poultry and poultry parts
Stuffing (cooked alone or in a bird)
165°F
165°F
Fresh Pork
Medium
Well Done
160°F
170°F
Ham
Fresh (raw)
Pre-cooked (to reheat)
160°F
140°F
Eggs and Egg Dishes
Eggs
Egg dishes
Cook until yolk & white are firm
160°F
Fish & Seafood
Fin fish (cod, salmon, tuna, etc.)
Shrimp, lobster & crabs
Clams, oysters & mussels
Leftovers & Casseroles
145°F
Cook until flesh is pearly & opaque
Cook until shells open during cooking
165°F
For more information, go to The Fight BAC! Web site at www.fightbac.org
8/06